Potatoes Gourmet
Submitted by falerin
Cheesy shredded potato casserole baked with melted cheddar, sour cream, scallions, and red pepper flakes. Potatoes are cooked in their skins, cooled, then coarsely grated for the best texture.
YIELD
6 servingsPREP
10 minCOOK
40 minREADY
1 hrsThe secret to this potato casserole is grating the potatoes after cooking, not before.
Cooking in the skins and cooling first gives you coarse, firm shreds that hold their shape in the casserole instead of dissolving into mush. The texture is completely different from using raw shredded potatoes.
Cheddar cheese and margarine melt together on the stove until almost smooth, then sour cream, chopped scallions, salt, and red pepper flakes get blended in off the heat. The potatoes fold into this cheesy sauce gently so they stay in distinct shreds rather than turning into a puree.
Baked low and slow at 300°F (150°C) with a dot of margarine on top, the casserole heats through without drying out or forming a tough crust.
Kitchen Tips
- Cool the potatoes completely before grating. Hot potatoes crumble and turn gluey. Cold potatoes grate cleanly.
- Melt the cheese gently and stop just before it’s fully melted. Residual heat finishes the job. Overheated cheese turns grainy and oily.
- Cover the casserole during baking to trap steam and keep the top from drying out.
Variations
- Use sharp or extra-sharp cheddar for a more pronounced cheese flavor.
- Add crumbled bacon to the potato mixture for a loaded potato casserole.
- Swap sour cream for Greek yogurt for a lighter, tangier version.
Ingredients
Directions
Cook potatoes in skins, cool.
Peel and shred on a coarse grater.
Combine cheese and 3 tablespoons margarine in saucepan; heat and stir until cheese is almost melted.
Remove from heat; blend in sour cream, onion, salt, and pepper.
Fold in potatoes, and spoon into a greased 2 quart casserole dish.
Dot with 1 tablespoon margarine. Cover and bake at 300℉ (150℃). about 25 minutes.
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